Smashed Garlic-Parmesan PROPERONI Potatoes

You’ll need:
– baby potatoes
– butter, softened
– 1 tsp garlic salt
– 3 garlic cloves, pressed
– Parmesan cheese
– Large Hot Paprika PROPERONI

Garnish:
– chopped parsley
– extra Parmesan

Dipping sauce:
– PROPERONI Crumble (pan-fried, cooled)
– sour cream
– chopped parsley
– garlic salt
– black pepper
– paprika powder
– splash of pickle juice (optional)

How we make them: 🔥
1. Boil potatoes in well-salted water until fork-tender. Drain.
2. Heat oven to 220°C. Place potatoes on a parchment-lined tray, rest 5 mins, coat lightly with oil.
3. Smash each potato using the bottom of a glass.
4. Mix butter, Parmesan, garlic, and garlic salt. Spoon onto each potato and spread.
5. Bake ~25 minutes until crispy.
6. Add one PROPERONI slice to each potato and return to oven until crisp.
7. Mix all dipping sauce ingredients until smooth (thin with pickle juice if needed). Chill.
8. Finish potatoes with extra Parmesan and parsley. Serve hot with dip.